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Old 09-26-2011, 10:35 AM   #11
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Have you ever tried dicing the rind and adding it to your risotto or any stewed like dishes? I save mine up for mac n cheese or adding to my Ragu. I think it would great in your dish. I take a peeler to the outside first to remove the waxy part first.

I assume you mean the parmesan cheese rind. I have use the rind in soup but not in this dish. There is already a lot of cheese that adds great flavor.
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Old 09-26-2011, 10:51 AM   #12
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Yes the parm rind. I thought it would add a different texture. I kinda like the little chewy bits and I leave them larger when i put them in my ragu.
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Old 09-26-2011, 10:57 AM   #13
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It would add a different texture. I'm not sure I'd like 'chewy bits' in risotto.
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Old 09-26-2011, 10:55 PM   #14
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I have copied the recipe too. My wife and I have never had risotto. We also want to try pan seared scallops. Would the two go together?
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Old 09-26-2011, 11:34 PM   #15
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I have copied the recipe too. My wife and I have never had risotto. We also want to try pan seared scallops. Would the two go together?

I'd sure eat the two together.
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Old 09-28-2011, 01:39 AM   #16
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I have copied the recipe too. My wife and I have never had risotto. We also want to try pan seared scallops. Would the two go together?
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I'd sure eat the two together.
Andy, your recipe made my mouth go crazy. I've never used saffron other than as an ingredient in other mixed seasonings. I look forward to trying this one!

JuanaCook, pan seared scallops are one of my major weaknesses in life. The giant sea scallops go for about $15 a pound here, but if served with grilled asparagus and sauteed onions and mild peppers, a pound goes a long way.
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Old 09-28-2011, 10:35 AM   #17
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pan seared scallops are one of my major weaknesses in life. The giant sea scallops go for about $15 a pound here, but if served with grilled asparagus and sauteed onions and mild peppers, a pound goes a long way.
Thanks. Hells Kitchen serves risotto and scallops as an appetizer. What you describe make them seem more like a main which would be better considering it is just the two of us. I am so new to this, terminology and choices for ingredients like 'mild peppers' baffle me. Bell peppers are mild on the Scoville scale. Banana peppers or perperconcini's? Or something with even a little more kick?
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Old 09-28-2011, 03:20 PM   #18
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Thanks. Hells Kitchen serves risotto and scallops as an appetizer. What you describe make them seem more like a main which would be better considering it is just the two of us. I am so new to this, terminology and choices for ingredients like 'mild peppers' baffle me. Bell peppers are mild on the Scoville scale. Banana peppers or perperconcini's? Or something with even a little more kick?
Literally, any type of mild pepper would work. I like to use a mix of cubanelles, bell pepper (yellow, green and red) and poblanos. I find banana peppers outweigh the flavor of the scallops, so I don't use them for this dish.

Use a very hot searing grill and sear the scallops until lightly browned on the outside. 30 seconds per/side is usually good.

Grill the peppers and onion until limp, but still with a slight crunch.

Time it all so it's finished together.

A light BBQ seasoning is very good on this dish.
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Parmigiano-Reggiano and Saffron Risotto [FONT=Arial][SIZE=3]Here's my version. Goes well with Osso Buco Milanese. [/SIZE][/FONT] [LEFT][SIZE=3][B]Parmigiano-Reggiano[/B][/SIZE][FONT=Arial][SIZE=3][B] & Saffron Risotto[/B][/SIZE][/FONT][/LEFT] [FONT=Arial][SIZE=3][FONT=Arial] [/FONT][/SIZE][/FONT] [FONT=Arial][SIZE=3][FONT=Arial]6-8 C Chicken Stock[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]4 Tb Butter, divided[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]1˝ C Onion - minced[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]1˝ C Arborio Rice[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]˝ C White Wine[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]˝ tsp Saffron Threads[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]1 C Grated [/FONT][/SIZE][/FONT][SIZE=3]Parmigiano-Reggiano[/SIZE][SIZE=3][FONT=Arial] [/FONT][/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]Heat the stock to a simmer and maintain at that temperature during the cooking process.[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]In a saucepan, melt 2 tablespoons of the butter and sweat the onions for about 10 minutes over low heat.[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]Add the rice and stir to coat the rice with the melted butter. Cook for a few minutes.[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]Add the wine and reduce until almost dry.[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]Add a cup of the stock and stir frequently while boiling gently. [/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]When the stock is almost absorbed, add another half cup and continue to cook, stirring frequently. [/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]Continue adding the stock a half-cup at a time and cooking for about 20 to 25 minutes.[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]In the last 10 minutes, add the saffron and stir in.[/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]When the rice is tender and creamy, add 2T of butter and the cheese. [/FONT][/SIZE][/FONT][SIZE=3] [/SIZE] [FONT=Arial][SIZE=3][FONT=Arial]Mix in and serve.[/FONT][/SIZE][/FONT][FONT=Arial][SIZE=3] [/SIZE][/FONT] 3 stars 1 reviews
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